MANDARIN ORANGE CAKE

Today’s cake recipe is a true Southern Classic. This one made with Easy using cake mix and canned mandarins organs. Perfect for you Spring party or get together…. Lisa

1 (16.5 ounce) Duncan Hines Classic Butter Golden Cake Mix

3/4 cup cooking oil (I use Canola oil)

4 eggs

1 (15 ounce) can mandarin oranges, undrained (Save several of the orange sections to decorate the top of your cake)

Frosting

1 (3.4 ounce) box instant vanilla pudding

2 (8 ounce) cans crushed pineapple, undrained

1 (8 ounce) container Cool Whip, thawed

In a large mixing bowl mix all the cake ingredients listed above until well blended.  Spray 3 (9 inch) round cake pans with cooking spray. Fill each cake pan with about 2 cups of cake mix.  Bake in preheated 350 degree oven for 20 to 25 minutes checking for doneness as ovens vary.  Your layers will be thin. Remove from oven and let cool.

Combine all the frosting ingredients and mix together with a spoon.  I don’t use a mixer for the frosting.  Frost cake adding frosting between the layers.

GG cake tips:

Mandarins are a type of orange and the overarching category that Tangerines, Clementines, and Satsumas fall into. They are generally smaller and sweeter than oranges, a little flatter in shape, and they and have a thinner, looser skin that makes them easier to peel.

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